Sausage Stroganoff With Worcestershire Sauce
|Bulk pork sausage||1 Pound|
|Onion||1 Medium, chopped|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Chicken broth||1 1⁄4 Cup (20 tbs), divided|
|Worcestershire sauce||1 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Sour cream||8 Ounce (1 Cup)|
|Minced fresh parsley||2 Tablespoon|
|Hot cooked noodles||1 Cup (16 tbs)|
In a large skillet, cook sausage and onion until meat is no longer pink and onion is tender; drain.
Add mushrooms; cook for 1 minute.
Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes.
Gradually stir remaining broth into flour; mix until smooth.
Stir into skillet.
Bring to a boil; boil and stir for 2 minutes.
Reduce heat; add sour cream.
Stir until heated through (do not boil).
Add parsley if desired.